cheat’s pumpkin and smoked mozzarella pizzas

  • 100g butternut pumpkin, peeled and seeded
  • 2 Lebanese flatbreads 
  • ⅓ cup (90g) store-bought caramelised onion relish 
  • ½ cup (125g) goat’s curd 
  • 200g smoked mozzarella, torn 
  • extra virgin olive oil, for drizzling 
  • cracked black pepper 
  • baby rocket leaves, to serve 
  • basil leaves, to serve
  1. Preheat oven to 220°C. Using a vegetable peeler, peel the pumpkin into thin ribbons  and set aside. 
  2. Place each flatbread on a large baking tray and spread with the caramelised onion. Top with the pumpkin, goat’s curd and mozzarella. 
  3. Drizzle with oil and cook for 6–8 minutes or until golden  and crisp. Sprinkle with pepper and top with rocket and basil leaves to serve. Makes 2.

+ Smoked mozzarella is available from selected delicatessens and cheese stores.

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